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Old 05-20-2010, 04:44 PM   #1
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
Liked 62 Times on 32 Posts



All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1068
42 IBU
FG 1014

5.75Kg British Pale Ale Malt
570g Crystal 60
350g Munich
210g Black Patent 525lov.
210g Chocolate 350lov

20g Centennial 10.5%AA at 90m
38g Northern Brewer 9%AA at 15m

90 minute boil

Mash at 149F for 60 minutes

150-180ppm CaCl
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
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Old 06-13-2010, 02:16 AM   #2
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
Liked 62 Times on 32 Posts


Yeast is WLP007.

Thanks for catching my error.

Eric
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 06-25-2010, 06:55 PM   #3
waltk
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Dec 2009
Chicago
Posts: 2

I kind of brewed this, but I am a rank noob, and I modified the ingredients for a 5 gallon size, and for what was available at the LHBS, so take that into account. I think the grain proportions are right (the percentages match from the show)

Yeast Wyeast 1098 instead of WLP007

10.2 lbs Munton's Maris Otter
1 lb Crystal 60
9.6 oz Munich
6 oz Black Patent
6 oz Chocolate

1 oz Centennial 8.4% (instead of 10.5%AA) at 90m
1 oz Northern Brewer 10.4% (instead of 9%AA) at 15m

OG: 1.063 (instead of 1.069)
FG: 1.019 (instead of 1.014)

Because of the gravity difference and the hop changes I made due to availability, you probably can't call this a clone, but it is a mighty tasty recipe. I just racked it today after 11 days, and even now it has a wonderful chocolate, roasty flavor, with an aftertaste which really lingers. I am looking forward to this one in a few weeks. Thanks, Eric, for compiling all of the recipes

Reason: Yeast

 
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Old 06-25-2010, 07:48 PM   #4
EricCSU
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Jun 2008
Austin, TX
Posts: 1,168
Liked 62 Times on 32 Posts


Your welcome. It was my pleasure.

Eric
__________________
Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

 
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Old 04-17-2011, 05:18 AM   #5
duffman2
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Jun 2009
Houston Texas
Posts: 608
Liked 9 Times on 5 Posts


Any updates on how this brew turned out?? I have been requested to create this beer by any means necessary and I haven't even had one myself yet. But I hear that it's a damn good porter

Cheers

 
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Old 04-17-2011, 12:24 PM   #6
heywatchthis
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Dec 2010
lexington, Kentucky
Posts: 235
Liked 1 Times on 1 Posts


Are there any issues with mashing at 149? That seems pretty low for a 1.068 Porter. I remember this beer having a pretty decent body.

 
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Old 04-17-2011, 12:48 PM   #7
jmsullivan73
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Nov 2007
Baton Rouge, Louisiana
Posts: 31
Liked 1 Times on 1 Posts


Duffman2 - I brewed this beer last fall. Pretty much followed the recipe, but substituted some of the chocolate for pale chocolate. I've never had Nogne porter, but this beer turned out great. I sent it into the upper mississippi mashout and it took 1st place in the robust porter category.

heywatchthis - 149 is fine for this beer.

 
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Old 04-18-2011, 01:26 AM   #8
duffman2
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Jun 2009
Houston Texas
Posts: 608
Liked 9 Times on 5 Posts


hey Sullivan, do you have any good ways to describe this beer? Once again, I haven't had it. But I would like to make a really good, killer Porter so I'm open to suggestions.

How long did it take you to condition it to maximum drinkability?

Thanks

 
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Old 04-18-2011, 11:23 AM   #9
jmsullivan73
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Nov 2007
Baton Rouge, Louisiana
Posts: 31
Liked 1 Times on 1 Posts


duffman - the beer was big for a robust porter (at the top of the range for the bjcp), but you could not taste any alcohol (need to control your fermentation temp). It had some coffee flavors and smelled like chocolate. The beer was drinkable right out of the fermenter (actually the hydrometer sample tasted great) and once carbonated I loved it. Anyway, I sat on it for around 3-4 months before sending it into the competition and at that point it was really good.

 
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Old 01-09-2012, 10:20 PM   #10
Tinpanharry
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Tinpanharry's Avatar
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Jul 2011
Eureka, Mo.
Posts: 254
Liked 54 Times on 30 Posts


Does this recipe use light or dark Munich? I need to place an order today and it would really help.
Thanks
TPH

Quote:
Originally Posted by EricCSU View Post
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1068
42 IBU
FG 1014

5.75Kg British Pale Ale Malt
570g Crystal 60
350g Munich
210g Black Patent 525lov.
210g Chocolate 350lov

20g Centennial 10.5%AA at 90m
38g Northern Brewer 9%AA at 15m

90 minute boil

Mash at 149F for 60 minutes

150-180ppm CaCl

 
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